Matrix Effects on the Stability and Antioxidant Activity of Red Cabbage Anthocyanins under Simulated Gastrointestinal Digestion
Figure 1
HPLC chromatograms of anthocyanins (520 nm) nondigested ((a), (b)), after pepsin digestion ((c), (d)), and after pancreatic-bile ((e), (f)) digestion. The peak numbers and assignments are given in Table 2.
